Summary

Ingredients

• 1 ½ kg pumpkin (se)
• 1 onion (s)
• 20 g clarified butter
• 750 ml vegetable stock
• 2 tablespoon pumpkin seeds or sunflower seeds
• 300 g cream cheese with herbs
• 1 dash sherry, dry
• 1 pinch (s) ginger powder
• 1 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Peel the pumpkin and remove the inner fibers and seeds. Then roughly dice the pulp. Peel and dice the onions as well.
2. Heat the clarified butter and sauté the onion until translucent. Add the pumpkin and let it simmer for about 3 minutes.
3. Pour in the vegetable stock. Let the pumpkin simmer in the broth for about 5 minutes. Puree the soup.
4. Dissolve the cream cheese in the soup. Add sherry. Season everything with a pinch of ginger powder and a little salt.